Hanukkah Doughnut Recipes - Allrecipes.com

Hanukkah Doughnuts

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Hanukkah Doughnuts 31

Crispy and Creamy Doughnuts

Crispy and Creamy Doughnuts

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"Treat your family to donuts like the ones from your favorite shop, with ingredients you probably already have in your pantry." — by Kelly 
Grandma's Doughnuts

Grandma's Doughnuts

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"When you're hungry for doughnuts, but don't have the time to mix a dough, try this quick and tasty treat." — by Tiffany H. 
Beignets

Beignets

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"A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!" — by ginampls 
Costas French Market Doughnuts (Beignets)

Costas French Market Doughnuts (Beignets)

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"Try this traditional recipe for beignets from a user who swears this tastes just like the ones served at the famous New Orleans hot spot, the Cafe du Monde. Pour a coffee or hot chocolate and enjoy these tender pillow-like doughnuts for any special occasion or weekend breakfast." — by PREGOCOOK 
Mom's Apple Fritters

Mom's Apple Fritters

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"My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. They warm, crisp, and sweet, a perfect fall treat." — by ABBY9 
Glazed Yeast Doughnuts

Glazed Yeast Doughnuts

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  • 68
"Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make." — by Sanah 
Malasadas

Malasadas

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  • 51
"A yeast doughnut of Portuguese origins that is very popular in Hawaii, malasadas are rich with eggs, butter and milk. Deep-fried, then coated with plain sugar, they make an irresistible treat." — by IDAJ 
Bread Maker Doughnuts

Bread Maker Doughnuts

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  • 39
"Use your bread machine to make light, yeast-risen dough for delicious homemade deep-fried doughnuts. " — by rachel :D 
Yeast Doughnuts

Yeast Doughnuts

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  • 35
"These light and airy doughnuts make a terrific treat. You may dip them in chocolate glaze or add sprinkles if you wish." — by Emtmom 
Jemput Jumput (Banana Fritters)

Jemput Jumput (Banana Fritters)

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  • 27
"A touch of sugar adds an extra flavor dimension in this traditional Indonesian fritter. It's a delicious and fun family treat." — by TUNASUSHI 
Jelly Doughnuts

Jelly Doughnuts

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  • 25
"Make this sweet nutmeg-flavored yeast dough in your bread machine or stand mixer. Then fill rounds of dough with your favorite jam, let them rise, and then fry them. Serve these doughnuts plain, sugared, or frosted." — by Charlie McHugh 
Samoan Panikeke

Samoan Panikeke

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  • 23
"These tropical fritters are made with ripe bananas." — by Koki 
Thera's Canadian Fried Dough

Thera's Canadian Fried Dough

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  • 19
"Fried dough pastries made of whole wheat flour, fried and sprinkled with cinnamon sugar, are a popular Canadian treat. " — by theraottawa 
Malasadas Dois

Malasadas Dois

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"A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up." — by Scotty 
Apple Cider Glazed Doughnuts

Apple Cider Glazed Doughnuts

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  • 14
"What could be better than homemade doughnuts? Fresh warm homemade doughnuts with cinnamon and an apple cider glaze!" — by Fleischmann’s®  Provided by Fleischmann's® Yeast
Sufganiyot

Sufganiyot

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  • 10
"This is a traditional Jewish holiday recipe. Sufganiyot--jelly doughnuts--are commonly served during the Hanukkah season." — by Mel Levy 
Cheese Fritters

Cheese Fritters

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  • 12
"Whip up these sweet and creamy fritters for your holiday table. Cottage cheese is blended with egg, cream, flour, baking powder, salt, sugar and nutmeg. Fried by the spoonful and dusted with confectioner's sugar, these are great served with jam." — by Rachel 
Nana's Fastnachts

Nana's Fastnachts

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  • 11
"These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday)." — by Sandy 
Long Johns

Long Johns

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  • 9
"These doughnuts are a classic breakfast item. Flavor your glaze with chocolate or maple spread for different flavors." — by DONNAE3 
Homemade Flaxseed Donuts

Homemade Flaxseed Donuts

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  • 9
"Ground flax seed provides some texture to these nutmeg and cinnamon flavored donuts." — by MAGGIELB 
 
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